Ingredients to make SALMON ROLL IN COCONUT SAUCE:
- 600-700 grams fresh salmon (the tail part in two loins)
- 1 spring onion
- 1 medium carrot
- 1 tablespoon breadcrumbs
- 25 grams butter
- 1 can of evaporated milk or 200 ml of liquid cream
- 2 tablespoons shredded coconut
- 2 tablespoon currants
- black pepper
- dill stick
- salted
How to make SALMON ROLL IN COCONUT SAUCE:
- Peel the spring onion, chop very finely, and leave it in a bowl; Scrape and grate the carrot into very fine threads. Next, in a frying pan, melt the butter with the raisins and remove from the heat, mix with the chopped vegetables and breadcrumbs and mix well.
- Remove all the bones from the salmon and, with a very sharp knife, open it lengthwise, taking care not to break the piece of fish to leave it finer. Season with salt and pepper and place on a large piece of aluminum foil (repeat the same with the other loin). Fill the fish with the previous mixture, flattening it well and forming 2 rolls, wrapping it in aluminum foil. Squeeze the edges as if it were a candy. Place in the preheated oven at 200° and roast it for 20 minutes. Then remove from the oven and let rest without unwrapping it, until the moment of serving it.
- While the fish is cooking, prepare the sauce; To do this, put the milk in a saucepan and reduce over low heat; After 5 minutes, add the coconut and dill and let it thicken slightly, stirring with a spoon so it doesn’t stick. Add a little salt and keep it warm. Remove the aluminum foil and cut the fish into slices 1 finger thick, placing it on the serving dish; cover with the hot sauce and serve, garnishing with dill sprigs.
